Ripening-Induced Changes in the Nutraceutical Compounds of Differently Coloured Pepper (<i>Capsicum annuum</i> L.) Breeding Lines

• Egile Nagusiak: Zsófia Kovács (Egilea), Janka Bedő (Egilea), Bánk Pápai (Egilea), Andrea Kitti Tóth-Lencsés (Egilea), Gábor Csilléry (Egilea), Antal Szőke (Egilea), Éva Bányai-Stefanovits (Egilea), Erzsébet Kiss (Egilea), Anikó Veres (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2022-03-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

To date, several research studies addressed the topic of phytochemical analysis of the different coloured pepper berries during ripening, but none discussed it in the case of purple peppers. In this study we examine whether the anthocyanin accumulation of the berries in the early stages of ripening...